Panocha (Sprouted Wheat Pudding)
Panocha is a sprouted wheat pudding that gets its flavor from just a few pantry staples and a long, slow simmer. Sprouted wheat flour brings a natural sweetness and a nutty depth, and the butter and sugar are caramelized first so the pudding takes on a dark, toffee-like character. It asks for little work beyond patience and an occasional stir, which suits an afternoon at home.
Instructions
Stir the sprouted wheat flour, the all-purpose flour and the salt together in a bowl until evenly mixed. Set the bowl aside within easy reach of the stove.
Melt the butter in a medium pot over low heat, then stir in the sugar. Let the sugar caramelize gently, keeping the heat low so it darkens slowly without scorching.
Whisk the boiling water into the caramel a little at a time, and be careful because it will steam and spatter. Keep whisking until the caramel has dissolved into the water.
Add the flour mixture and whisk steadily until the pudding is completely free of lumps.
Cook over low heat for 2 to 3 hours, stirring from time to time so the bottom does not catch. It is ready when the pudding has cooked down into a thick, deeply colored mass.
Make it personal.
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